Change Header Style

The Best Chewy Gluten-Free Chocolate Chip Cookies

The Most Delightfully Chewy Gluten-Free Chocolate Chip Cookies

Okay, let's get cooking! I'm excited to share one of my absolute favorite recipes with you all – something that's become a staple in my kitchen, especially since embracing a gluten-free lifestyle. It's a recipe that proves going gluten-free doesn't mean sacrificing flavor or satisfaction. Today, we're diving into my go-to: The Most Delightfully Chewy Gluten-Free Chocolate Chip Cookies.

Freshly baked gluten-free chocolate chip cookies on a wire rack.

Now, I know what you might be thinking: Gluten-free cookies? They're always dry or crumbly! Well, my friend, that's where this recipe shines. I spent months tweaking and perfecting it, and I'm confident that even seasoned gluten-eaters will be reaching for seconds (and thirds!). I can almost smell that heavenly aroma of warm vanilla and melty chocolate already, can't you? This isn't just 'another' gluten-free cookie recipe; this is THE one. The one you'll make again and again, the one that becomes your go-to comfort bake. Let's get baking, shall we?

Ingredients You'll Need:

  • 1 cup (225g) unsalted butter, softened (If you use salted, omit added salt)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (170g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 ¼ cups (280g) gluten-free all-purpose flour blend (make sure it contains xanthan gum for best results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1 cup chopped nuts (walnuts, pecans, or almonds work beautifully)

Okay, let's talk ingredients for a moment, because a good bake is always worth taking a moment to plan for. I specify a gluten-free blend here for a reason; it's really about achieving that desirable texture and blend offers the added gums that help with structure and elasticity. If you have a favorite blend, absolutely use it! Also, the softened butter is essential – we're not going for melted, just beautifully soft to help cream with our sugars. If you need to substitute the sugars, I always have good results using a similar amount of coconut sugar as a substitute for white sugar though you may notice a slightly deeper flavour and colour to your cookies.

Let's Get Baking – Step-by-Step Instructions:

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This will prevent sticking, and honestly, save you a lot of scrubbing later. Trust me. It's the little things.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar until light and fluffy. For fluffy, I mean about 2-3 minutes. You know you're there when the mixture looks almost like frosting and is lighter in colour. A stand mixer makes quick work of this, but a hand mixer will also do the trick! If you don't have these tools available mix vigorously by hand for 4-5 minutes.
  3. Add the Vanilla and Eggs: Beat in the vanilla extract. Then, add your eggs, one at a time, beating well after each addition. The goal here is to create a smooth, homogenous mixture. Make sure each egg is thoroughly incorporated to achieve the perfect final textures.
  4. Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. This step helps distribute the leavening agents evenly. It's not a step you want to skip, I promise! I especially like using a wide whisk , like this wire whisk for this, as it gets the ingredients well combined.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Don't overmix! Overmixing can lead to tough cookies. You just want everything mixed together until there aren't any large patches of dry flour.
  6. Fold in the Chocolate: Gently fold in the chocolate chips (and nuts, if you're using them). I use a good solid spatula, something that can fold well with out being too flexable, Like this KitchenAid spatula. Make sure these are evenly distributed throughout the batter, as everyone deserves a bit of chocolate in each bite!
  7. Scoop the Dough: Drop by rounded tablespoons onto the prepared baking sheets (I really like using a spring-loaded cookie scoop to get uniform sizes). Make sure to leave a little space between your cookies as they will expand a bit while baking – usually about 2 inches between cookies is perfect.
  8. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers appear just set. Remember, they'll continue to firm up as they cool.
  9. Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and keeps them soft.

Tips & Tricks for Baking Bliss

  • For extra chewy cookies: Start your cookies in a very hot oven, at 375F , reduce the heat to 350F after 3 minutes this will help the outside cook faster and slightly caramelize. Don't over bake them; they may seem underdone when they come out of the oven, this is perfect. They'll continue to set as they cool and will result in wonderfully chewy centers.
  • Texture is key: If you notice that your cookies spread too much or become too thin, try adding a touch more flour (about 1–2 tablespoons). If they become brittle or dry, a tablespoon of extra melted butter in the batter can do the trick. You can also substitute some of the granulated sugar with honey to keep them moist.
  • Get Creative with Extracts: Feel like a change? Sub out half or more of the vanilla extract with maple or almond extract, you'll create cookies with totally new flavour profiles.
  • Freezing for later: These cookies freeze beautifully! Simply make your dough and scoop them onto a parchment paper lined sheet, freeze the dough ball individually before placing them in a ziplock bag or tight sealed container. Then bake from a fully frozen state, you may just need to add a minute or two to your bake time.
  • Presentation Matters: To make these cookies extra special for gatherings, just a sprinkle of sea salt flakes on top before baking can go a long way to elevating their flavour and presentation.

Get Your Exclusive Cookbook: "Be Gluten Free"

Be Gluten Free Cookbook Cover
4.5⭐️⭐️⭐️⭐️⭐️

The Ultimate Guide to Gluten-Free & Dairy-Free Cooking: 300 Delicious Recipes with Stunning Photos, Expert Tips, and Comprehensive Meal Plans

The Recipe Card – Keep it at Your Fingertips!

The Most Delightfully Chewy Gluten-Free Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 9-11 minutes

Yields: About 2-3 dozen cookies

Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (170g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 ¼ cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1 cup chopped nuts

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in vanilla extract and add eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in chocolate chips (and nuts, if using).
  7. Drop by rounded tablespoons onto prepared baking sheets.
  8. Bake for 9-11 minutes, or until edges are golden brown.
  9. Let cool on baking sheets for a few minutes before transferring to a wire rack.

There you have it! A recipe that's as delightful to make as it is to eat. I hope this becomes a cherished recipe in your kitchen too. And remember, baking is just about having a little fun in the kitchen. Don't be afraid to experiment and tweak to make this your own. Happy baking, friends! You got this!

Post a Comment

0 Comments